Recipe

		Three Cheese Crostini Appetizer
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1 1/2 cups quartered cherry tomatoes

3 tablespoons thinly sliced shallots

2 1/2 tablespoons extra-virgin olive oil, divided

1/2 tablespoon balsamic vinegar

3/4 cup ricotta cheese

1/4 cup crumbled blue cheese, loosely measured

1/4 cup prepared basil pesto

1 teaspoon fresh lemon juice

1 teaspoon grated lemon peel, loosely measured

16 slices French or artisan type baguette, cut 1/4-inch thick on the diagonal

3 tablespoons finely chopped fresh basil leaves

1/4 cup finely shredded fresh Pecorino Romano cheese

Position an oven rack 5 to 6 inches from the broiler element. Preheat the broiler to high. Line a baking sheet with heavy-duty aluminum foil. In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together. Spread out the mixture on the prepared baking sheet. Set the baking sheet on a rack under the broiler element. Broil until the tomatoes begin to show a few black spots, about 4 minutes with oven door closed. Turn the mixture, using a spatula, and broil 3 minutes longer with the oven door closed. Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed. Retain the broiler heat on high. While the tomatoes are broiling, combine the ricotta, blue cheese, pesto, lemon juice and lemon peel in a medium bowl. Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil. Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully. Remove from oven. To assemble, stir in basil in the tomato mixture. Spread some of the ricotta mixture over each crostini. Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the slices. Transfer to a serving plate and serve.